1/1 Photo of Stewed Chayote
Muffin Goddess's Note:
A pleasant, somewhat summery side dish from M.S. Milliken & S. Feniger. Especially good with flaky white fish or grilled chicken. I think that the salad and veggie seasoning adds a nice flavor, but omit it if you are avoiding MSG. The chayote is just fine without it.
My Private Note
Units: US | Metric
- 1Quarter the chayote.
- 2Remove and discard the center seed of each.
- 3Cut into 1/4-inch slices.
- 4Bring a large pot of salted water to a boil, add the chayote, and boil for 5 minutes.
- 6Heat the olive oil in a large skillet over moderate heat.
- 7Cook the onions until translucent, about 5 minutes.
- 8Add the garlic and cook for 1-2 minutes longer.
- 9Add the chayote, tomatoes, and water.
- 10Bring to a simmer, cover, and cook over low heat for 10 minutes.
- 11Serve immediately.
- 12NOTE: If you can't locate chayotes (usually found in the tropical or exotic produce section), try using zucchini or cucumbers (yes, cucumbers can be cooked like zucchini).
- 13These are the closest matches to chayote, taste- and texture-wise.
Browse Our Top Vegetable Recipes
You Might Also Like...View All Vegetable Recipes
Nutritional Facts for Stewed Chayote
Serving Size: 1 (299 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 137.7
- Calories from Fat 84
- Total Fat 9.3 g
- Saturated Fat 1.3 g
- Cholesterol 0.0 mg
- Sodium 8.1 mg
- Total Carbohydrate 13.5 g
- Dietary Fiber 4.4 g
- Sugars 5.5 g
- Protein 2.4 g